Amish Apple Cake is a timeless dessert that brings warmth and comfort to any table. Originating from the Amish communities known for their simple yet hearty cooking, this cake highlights the natural sweetness of apples with a moist tender crumb. It’s a perfect treat for fall but honestly, we love it any time of year.
What makes this recipe special is its rustic charm and easy preparation—no fancy ingredients or complicated steps needed. The blend of cinnamon and apples creates a cozy aroma that fills the kitchen and invites everyone to gather around. Whether you’re baking for family or friends, this Amish Apple Cake delivers a slice of tradition and homey goodness in every bite.
Ingredients
To create the perfect Amish Apple Cake, we start with simple, wholesome ingredients that bring out the warm flavors and cozy aromas this classic dessert is known for. Below are the essential components categorized for clarity.
Dry Ingredients
We rely on these dry ingredients for the cake’s structure and spice, which contribute to its signature texture and flavor:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
Wet Ingredients
The wet ingredients blend moisture and richness into our Amish Apple Cake, ensuring it stays tender and flavorful:
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and finely chopped apples (about 2 medium apples)
Additional Ingredients
To elevate the classic profile of our cake, these extras add texture and a delightful finish:
| Ingredient | Purpose |
|---|---|
| ½ cup chopped walnuts | Adds crunch and nutty flavor |
| ½ cup raisins | Adds natural sweetness |
| Powdered sugar | For dusting after baking (optional) |
These ingredients form the heart of our Amish Apple Cake recipe, helping us capture its timeless charm with every bite.
Equipment Needed
To make our Amish Apple Cake with ease and precision, gathering the right equipment is essential. Each tool plays a key role in ensuring perfect texture and flavor.
- Mixing Bowls: Use a large mixing bowl for combining dry ingredients and a separate medium bowl for wet ingredients. This separation helps us maintain proper mixing techniques.
- Measuring Cups and Spoons: Accurate measurement ensures a consistent batter. We recommend using both liquid and dry measuring cups along with standard measuring spoons.
- Electric Mixer or Whisk: An electric mixer lets us blend the wet ingredients smoothly and beat the batter thoroughly. A whisk works well too if we prefer manual mixing.
- Peeler and Knife: For preparing the apples, a sharp knife and vegetable peeler help us achieve finely chopped pieces needed for the best texture.
- 9×13-Inch Baking Pan: This size is ideal for baking the Amish Apple Cake, ensuring even heat distribution and a perfectly cooked cake.
- Spatula or Wooden Spoon: To fold the ingredients together gently, a spatula or wooden spoon is recommended.
- Cooling Rack: After baking, transferring the cake to a cooling rack allows it to cool evenly, preventing sogginess.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate dry and wet ingredient mixing |
| Measuring Cups and Spoons | Accurate measurement of ingredients |
| Electric Mixer or Whisk | Smooth batter blending |
| Peeler and Knife | Prepare finely chopped apples |
| 9×13-Inch Baking Pan | Even baking |
| Spatula or Wooden Spoon | Gentle folding of ingredients |
| Cooling Rack | Even cooling of baked cake |
Make-Ahead Instructions
To enjoy our Amish Apple Cake with minimal effort on the day of serving, follow these make-ahead tips for perfect results.
Prepare the Batter in Advance
- Mix all the ingredients completely following the recipe steps.
- Transfer the batter into the 9×13-inch baking pan.
- Cover the pan tightly with plastic wrap or aluminum foil to prevent drying.
- Refrigerate for up to 24 hours before baking.
This resting period allows the flavors to meld, enhancing the signature warm spice notes of cinnamon and nutmeg.
Bake Fresh on Serving Day
- Remove the cake from the refrigerator while preheating the oven to 350°F (175°C).
- Bake the cake as directed, adding 5 to 10 extra minutes if baking directly from chilled to ensure the center fully cooks.
- Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Storing Baked Amish Apple Cake
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 days | Cover loosely with foil or plastic wrap |
| Refrigerator | Up to 1 week | Store in an airtight container |
| Freezer | Up to 3 months | Wrap in plastic wrap and foil, thaw overnight in fridge |
Freezing Tips
- Slice the cake before freezing for easy portioning.
- To reheat, warm slices in a microwave or toaster oven until just heated through.
“Prepping the Amish Apple Cake ahead saves time and intensifies its rich apple and spice aroma when baked fresh.”
By following these make-ahead instructions, we can savor the classic comfort of Amish Apple Cake whenever we want without sacrificing quality or flavor.
Instructions
Follow these precise steps to create a moist and flavorful Amish Apple Cake that captures the essence of this timeless dessert.
Prep the Apples
- Peel and finely chop 3 medium-sized apples. Use a sharp knife for uniform pieces to ensure even baking.
- Place the chopped apples in a large bowl and set aside. This step adds tender, juicy bites throughout the cake.
Mix the Batter
- In a medium bowl, sift together the dry ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ¾ cups granulated sugar
- In a separate large bowl, whisk the wet ingredients until combined:
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- Gradually add the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to maintain a tender crumb.
- Fold in the chopped apples along with ¾ cup chopped walnuts and ¾ cup raisins for enhanced texture and sweetness.
Assemble the Cake
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking pan thoroughly or line it with parchment paper.
- Pour the batter evenly into the prepared pan, smoothing the top with a spatula to ensure even baking.
Bake the Cake
| Step | Detail |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Bake Time | 50-60 minutes |
| Test for Doneness | Insert a toothpick in center; it should come out clean or with a few moist crumbs |
- Bake the cake on the center rack for 50 to 60 minutes.
- Begin testing for doneness at 50 minutes to avoid overbaking.
- Avoid opening the oven door frequently to maintain a stable temperature.
Cool and Serve
- Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes.
- Dust the cake lightly with powdered sugar for a classic finishing touch.
- Slice and serve warm or at room temperature to fully enjoy the warm-cinnamon aroma and moist texture.
Tips for the Best Amish Apple Cake
To achieve the ultimate Amish Apple Cake experience, we follow these essential tips for flavor, texture, and ease:
Choose the Right Apples
Use medium-sized, crisp apples like Granny Smith or Honeycrisp. Their tartness and firm texture balance the cake’s sweetness and retain moisture without turning mushy.
| Apple Variety | Flavor Profile | Texture | Best Use in Cake |
|---|---|---|---|
| Granny Smith | Tart | Crisp | Keeps shape, adds brightness |
| Honeycrisp | Sweet-tart | Very crisp | Adds juiciness and sweetness |
| Fuji | Sweet | Firm | Sweetens cake, less tartness |
Prepare Apples Properly
Peel and finely chop the apples evenly for consistent baking and to disperse moisture evenly. Avoid grating or pureeing to keep the cake’s texture hearty.
Mix Ingredients Correctly
- Combine dry ingredients thoroughly to ensure even distribution of baking soda and spices, which affects rise and flavor.
- Use an electric mixer or whisk for the wet ingredients to incorporate air without overmixing.
- Gently fold the dry mixture into the wet ingredients to avoid toughening the batter.
“The key to moistness and tenderness is mixing just until combined.”
Add Nuts and Raisins Thoughtfully
Chopped walnuts add crunch, and raisins introduce bursts of sweetness. Ensure they are evenly distributed by lightly tossing them in flour before folding into the batter. This prevents sinking.
Baking Precision
- Preheat the oven fully to 350°F (175°C) for even baking.
- Use a 9×13-inch pan for the ideal thickness and baking time balance.
- Insert a toothpick in the center after 50 minutes; it should come out with a few moist crumbs for perfect doneness.
- If refrigerated batter is used, add 5-7 minutes to baking time.
| Baking Temperature | Time | Doneness Check |
|---|---|---|
| 350°F (175°C) | 50 – 60 mins | Toothpick with moist crumbs |
Cooling and Serving
Allow the cake to cool in the pan for 10 minutes to set. Transfer to a cooling rack to avoid sogginess underneath. Dust with powdered sugar just before serving to highlight the cake’s rustic charm and aroma.
Storage and Reheating Reminders
Store at room temperature in an airtight container for up to 3 days. For longer keeping, refrigerate or freeze. When reheating, warm slightly to revive the warm-cinnamon fragrance and moist texture.
By following these detailed tips, our Amish Apple Cake turns out tender, warmly spiced, and perfectly balanced every time.
Storage and Leftovers
To keep our Amish Apple Cake fresh and delicious, proper storage is essential. Here are the best ways to preserve its moist texture and warm spices while preventing it from drying out or losing flavor.
Room Temperature Storage
- After the cake cools completely on a cooling rack, wrap it tightly with plastic wrap or place it in an airtight container.
- Store the cake at room temperature for up to 2 days.
- This method maintains the cake’s soft crumb and lets the cinnamon aroma remain vibrant.
Refrigeration
- For longer freshness, refrigerate the wrapped cake or place it in an airtight container.
- The cake stays fresh for up to 1 week in the refrigerator.
- Before serving, gently bring slices to room temperature or warm briefly to revive the tender crumb and intensify the apple-cinnamon notes.
Freezing Leftovers
- To freeze Amish Apple Cake, wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, or store in a freezer-safe airtight container.
- The cake can be frozen for up to 3 months without compromising flavor or texture.
- Thaw frozen slices overnight in the refrigerator, then warm in a microwave or oven before enjoying.
| Storage Method | Duration | Packaging Tips | Serving Tips |
|---|---|---|---|
| Room Temperature | Up to 2 days | Wrap with plastic wrap or airtight container | Serve at room temperature |
| Refrigeration | Up to 1 week | Airtight container or tightly wrapped | Warm gently before serving |
| Freezing | Up to 3 months | Double wrap with plastic wrap and foil or use freezer-safe container | Thaw overnight and warm before serving |
Reheating Our Amish Apple Cake
- Warm slices in a microwave for 15 to 20 seconds to enhance softness.
- Alternatively, heat in a preheated oven at 325°F (165°C) for 10 minutes wrapped in foil to retain moisture.
- Reheating refreshes the flavors, making the cake taste freshly baked.
Conclusion
Amish Apple Cake is more than just a dessert—it’s a comforting tradition that brings warmth to any table. With its simple ingredients and straightforward preparation, it’s a recipe we can all enjoy making and sharing. Whether it’s for a cozy fall afternoon or a special family gathering, this cake delivers a perfect balance of tender apples and fragrant spices every time.
By following the tips and techniques we’ve shared, you’ll consistently bake a moist, flavorful cake that feels like home in every bite. We’re confident this recipe will become a favorite in your kitchen just as it has in ours.
Frequently Asked Questions
What is Amish Apple Cake?
Amish Apple Cake is a traditional dessert known for its moist texture and warm cinnamon flavor. It originated in Amish communities and combines simple ingredients like apples, cinnamon, and nuts, creating a cozy, comforting treat that’s perfect for fall but enjoyable all year.
What ingredients are needed to make Amish Apple Cake?
Key ingredients include all-purpose flour, baking soda, salt, cinnamon, nutmeg, granulated sugar, vegetable oil, eggs, vanilla extract, finely chopped apples, chopped walnuts, and raisins. Powdered sugar is often used for dusting after baking.
What equipment do I need to bake Amish Apple Cake?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer or whisk, a peeler and knife for apples, a 9×13-inch baking pan, a spatula or wooden spoon, and a cooling rack.
Can I prepare Amish Apple Cake batter ahead of time?
Yes, you can make the batter up to 24 hours in advance and refrigerate it. Just add extra baking time if baking straight from the fridge.
How should I store leftover Amish Apple Cake?
Store at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze it for up to 3 months. Reheat gently to restore moisture and flavor.
What type of apples work best in Amish Apple Cake?
Firm, tart varieties like Granny Smith or sweet-tart Honeycrisp apples are ideal. They hold their texture well and provide balanced flavor.
How do I know when Amish Apple Cake is done baking?
Bake at 350°F (175°C) for 50–60 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Should I serve Amish Apple Cake warm or cold?
The cake is best served warm or at room temperature to enjoy its moist texture and warm cinnamon aroma fully.
Can I add nuts or raisins to the cake?
Yes, chopped walnuts and raisins are traditional additions that enhance texture and sweetness but are optional based on your preference.
What makes Amish Apple Cake so special?
Its simple, wholesome ingredients combined with the warm spices and fresh apples create a comforting, nostalgic dessert that embodies tradition and homemade goodness.